Cheesy Ground Beef and Rice Casserole – Easy One-Pan Dinner

This cheesy ground beef and rice casserole earns a permanent spot in the weekly rotation because it goes from raw ingredients to a bubbling, golden pan of comfort without dirtying a single extra pot.

You brown the beef, stir in rice, broth, and tomatoes, then let the oven do the rest while the rice soaks up all that savory flavor. A blanket of sharp cheddar goes on at the end so it melts into a gooey, pull-apart crust.

It is the kind of dinner that feels like a Sunday supper but fits into a Tuesday, and my kids ask for it by name. If you keep ground beef and rice in the pantry, you are always twenty minutes from getting this in the oven.

About the Ingredients

1 1/2 pounds (680g) lean ground beef (85/15)

The 85/15 blend gives enough fat to keep the beef juicy without greasing up the rice. Ground turkey or a plant-based crumble works if you add an extra tablespoon of oil when browning.

1 medium yellow onion, diced (about 1 cup)

Yellow onion melts into the rice and sweetens as it cooks. Frozen diced onion is a fine shortcut, and you can use it straight from the bag without thawing.

2 cloves garlic, minced

Fresh garlic gives the deepest flavor, but 1/2 teaspoon of garlic powder stirred in with the rice is a solid backup. Look for firm, tight heads at the store.

1 cup (200g) long-grain white rice, uncooked

Long-grain rice stays separate and fluffy in the oven; do not swap in quick rice or it will turn to mush. Jasmine rice works too, but check it five minutes early.

1 can (14.5 oz / 411g) diced tomatoes, undrained

The liquid in the can is part of your cooking broth, so pour it all in. Fire-roasted diced tomatoes add a nice smoky note if you want a little extra depth.

1 1/2 cups (360ml) low-sodium beef broth

Low-sodium broth lets you control the salt, since the cheese adds plenty. Chicken broth or a beef bouillon cube dissolved in hot water are easy stand-ins.

1 teaspoon dried oregano and 1 teaspoon smoked paprika

Smoked paprika brings a warm, almost grilled flavor to the beef. Regular paprika is fine, and a pinch of cumin makes it taste a little more Tex-Mex.

1 teaspoon kosher salt and 1/2 teaspoon black pepper

Season the beef while it browns, not after, so the flavor goes all the way through. Taste the broth before it goes in the oven and adjust.

2 cups (225g) shredded sharp cheddar cheese

Sharp cheddar gives the strongest cheesy punch; grate it yourself for the creamiest melt. Monterey Jack or a cheddar-jack blend melts even more smoothly.

2 tablespoons chopped fresh parsley, for serving (optional)

Parsley adds a fresh green finish against all that cheese. Thin-sliced green onions or a spoon of sour cream on top work just as well.

Tips & Tricks

Do not skip browning the beef properly

let it sit undisturbed for a few minutes before stirring so it develops those browned, flavorful bits instead of steaming in its own juice.

Add the cheese at the very end

sprinkling it on for the last 10 minutes keeps it melty and golden instead of rubbery and browned too early.

Check the rice before serving

oven heat varies, so if the rice still has a little bite, add 1/4 cup hot broth, re-cover, and bake 5 more minutes.

• Use long-grain rice and keep the pan covered: the foil lid traps the steam the rice needs, so resist peeking before the timer goes off.

Step-by-Step Instructions

1. Heat the oven and prep

Preheat the oven to 375°F (190°C) and set a rack in the middle. Have your onion, garlic, and cheese ready before you start, because the stovetop moves fast.

2. Brown the beef

Heat a 12-inch oven-safe skillet over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it up, until no pink remains and the edges are deeply browned. Spoon off all but 1 tablespoon of fat.

3. Soften the onion and garlic

Lower the heat to medium and add the onion. Cook for 4 to 5 minutes until soft and translucent, then stir in the garlic and cook 30 seconds until fragrant, not browned.

4. Toast the rice and season

Stir in the rice, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, stirring, until the grains look glossy and smell nutty.

5. Add the liquid

Pour in the diced tomatoes with their juice and the broth. Scrape up any browned bits from the bottom, bring to a gentle simmer, and turn off the heat.

6. Bake covered

Cover the skillet tightly with foil and bake at 375°F (190°C) for 25 minutes, until the rice is nearly tender and the liquid is mostly absorbed. The edges should be bubbling gently.

7. Add the cheese and finish

Remove the foil, scatter the cheddar over the top, and bake uncovered another 10 minutes at 375°F (190°C) until the cheese is melted and golden brown at the edges.

8. Rest and serve

Let the casserole rest for 5 minutes so the cheese sets. Sprinkle with parsley and serve warm straight from the skillet.

Delicious Variations

Tex-Mex Twist

Swap the oregano for cumin and use pepper jack cheese, then top with salsa and crushed tortilla chips.

Mushroom and Spinach

Add 8 ounces of sliced mushrooms with the onion and stir in 2 cups of spinach just before adding the cheese.

Creamy Version

Stir 1/2 cup of sour cream into the rice mixture before baking for a richer, creamier casserole.

How to Store Cheesy Ground Beef and Rice Casserole

Frequently Asked Questions

Give this cheesy ground beef and rice casserole a try on your busiest night and watch it disappear. Cook it your way, and tell me how it went.

Cheesy Ground Beef and Rice Casserole

This cheesy ground beef and rice casserole is a hearty one-pan dinner that bakes up creamy, beefy, and golden-topped with melty cheddar in 50 minutes.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 1 1/2 pounds (680g) lean ground beef (85/15)
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 cup (200g) long-grain white rice, uncooked
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 1 1/2 cups (360ml) low-sodium beef broth
• 1 teaspoon dried oregano and 1 teaspoon smoked paprika
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 2 cups (225g) shredded sharp cheddar cheese
• 2 tablespoons chopped fresh parsley, for serving (optional)

📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 375°F (190°C) and set a rack in the middle. Have your onion, garlic, and cheese ready before you start, because the stovetop moves fast.
2. 2Brown the beef — Heat a 12-inch oven-safe skillet over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it up, until no pink remains and the edges are deeply browned. Spoon off all but 1 tablespoon of fat.
3. 3Soften the onion and garlic — Lower the heat to medium and add the onion. Cook for 4 to 5 minutes until soft and translucent, then stir in the garlic and cook 30 seconds until fragrant, not browned.
4. 4Toast the rice and season — Stir in the rice, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, stirring, until the grains look glossy and smell nutty.
5. 5Add the liquid — Pour in the diced tomatoes with their juice and the broth. Scrape up any browned bits from the bottom, bring to a gentle simmer, and turn off the heat.
6. 6Bake covered — Cover the skillet tightly with foil and bake at 375°F (190°C) for 25 minutes, until the rice is nearly tender and the liquid is mostly absorbed. The edges should be bubbling gently.
7. 7Add the cheese and finish — Remove the foil, scatter the cheddar over the top, and bake uncovered another 10 minutes at 375°F (190°C) until the cheese is melted and golden brown at the edges.
8. 8Rest and serve — Let the casserole rest for 5 minutes so the cheese sets. Sprinkle with parsley and serve warm straight from the skillet.

👨‍🍳 Chef's Note: If the rice comes out a little firm, do not panic; a splash of hot broth and five more covered minutes in the oven fixes it almost every time.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 485 kcal · 30g protein · 35g carbs · 24g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.